If you can get past the color, using black beans for hummus gives you a nutritional edge over garbanzos. I welcome the variety of and flexibility of using what’s in the pantry.
The difference in beans isn’t drastic, but noteworthy: fewer calories, less sodium and higher protein. I found the flavor … Read More
If you’re tired of theprevailing methodfor shrimp perfection, Michael Ruhlman’s mouth-watering preparation is impossible to pass up and impossible to ruin. In the Butter chapter – and he had me at butter chapter – from his James Beard Award winning cookbook,Twenty,Ruhlman dissects twenty cooking techniques and foods from Water to … Read More
We love turkey chili at crunchtime and for good reason. Savory chili is a one-pot meal, it’s freezer friendly, hard to mess up, and relies on two foods that are a-okay in cans. When this recipe arrived on our Healthy Dinner Tonight fax from epicurious, its righteous balance of proteins … Read More
I’m just mad about saffron. No there’s more, I’m mad about the Amanda Knox trial, standardized testing, and a storm drain that runs beneath our property.
This memory flashes in my mind. Kendall was just two weeks old when a bastard pediatrician had the nerve to give her immunization shots with … Read More
The other day within my wondrous list of google reader feeds, For the Love of Food blog featured chickpea nibbles and like the dog in the movie Up! I saw squirrel!! Beans, salt, crunch, hunger – I was so making this snack right now even though I was mid-sentence in … Read More